Special Request. I don't often get special requests from my husband. He usually just happily gobbles down whatever new or classic dishes I plop in front of him at dinnertime. But a few days ago we were reminiscing about one of our old favorite vegan delivery spots in NYC - 'Snice. He used to always get their vegan philly-style seitan sandwich. So simple - yet so delicious - with seitan, peppers, onion and vegan melty cheese.

Vegan Philly Cheese Please!

He offered up the challenge .. so I happily delivered.

This was an easy and fun dinner feast. I served our sandwiches with a light spring mix + avocado salad and some sunset sangria on the side. My sunrise sangria mix shown in the photo includes 1 part fresh orange juice, 1 part pomegranate juice + 1/2 orange (sliced) + 1/2 apple (chopped). Then you add it to red wine as you'd like. Serve over ice.

Teese it. Since the cheese on a Philly Cheese is supposed to be melty, orange, cheddar and "kind of like CheezWhiz." (Or so I was told.) I opted for Teese vegan cheese. It melts in a flash and has a very "low brow" feel to it. However, Daiya Pepper Jack or Follow Your Heart Cheddar would also work.

Teese comes in a tube and you squeeze it out. It melts in seconds on a hot skillet - over top the veggies and seitan.

1. Prep your rolls and warm in the oven to toast. Tip: brush inside and/or outside of bread with olive oil if you'd like.
2. Prep your veggies.
3. Add oil to skillet and heat over high heat.
4. Add peppers, onions and optional chilies. Cook until the edges begin to blacken and the onions begin to caramelize. Add in the spices, pepper and salt during cooking process.
5. When veggies are just about done, add in the cheese and watch it melt over top the veggies. Transfer this veggie / cheese mixture carefully to a sheet of foil or plate.
6. While pan is still hot, add another small splash of oil and add the seitan strips. Saute until the edges blacken. If your seitan is already seasoned (As mine was) you can just add in some extra spices to taste if desired. Pepper, spicy cayenne, nutritional yeast - whatever you'd like.
7. Add the veggies + cheese back to the hot skillet and toss with the cooked seitan. Remove from heat.
8. Add the filling to the rolls. Garnish with the fresh cilantro, tomato and green chilies. Pepper too. Serve hot!

Special Request. I don't often get special requests from my husband. He usually just happily gobbles down whatever new or classic dishes I plop in front of him at dinnertime. But a few days ago we were reminiscing about one of our old favorite vegan delivery spots in NYC - 'Snice. He used to always get their vegan philly-style seitan sandwich. So simple - yet so delicious - with seitan, peppers, onion and vegan melty cheese.

Vegan Philly Cheese Please!

He offered up the challenge .. so I happily delivered.

This was an easy and fun dinner feast. I served our sandwiches with a light spring mix + avocado salad and some sunset sangria on the side. My sunrise sangria mix shown in the photo includes 1 part fresh orange juice, 1 part pomegranate juice + 1/2 orange (sliced) + 1/2 apple (chopped). Then you add it to red wine as you'd like. Serve over ice.

Teese it. Since the cheese on a Philly Cheese is supposed to be melty, orange, cheddar and "kind of like CheezWhiz." (Or so I was told.) I opted for Teese vegan cheese. It melts in a flash and has a very "low brow" feel to it. However, Daiya Pepper Jack or Follow Your Heart Cheddar would also work.

Teese comes in a tube and you squeeze it out. It melts in seconds on a hot skillet - over top the veggies and seitan.

1. Prep your rolls and warm in the oven to toast. Tip: brush inside and/or outside of bread with olive oil if you'd like.
2. Prep your veggies.
3. Add oil to skillet and heat over high heat.
4. Add peppers, onions and optional chilies. Cook until the edges begin to blacken and the onions begin to caramelize. Add in the spices, pepper and salt during cooking process.
5. When veggies are just about done, add in the cheese and watch it melt over top the veggies. Transfer this veggie / cheese mixture carefully to a sheet of foil or plate.
6. While pan is still hot, add another small splash of oil and add the seitan strips. Saute until the edges blacken. If your seitan is already seasoned (As mine was) you can just add in some extra spices to taste if desired. Pepper, spicy cayenne, nutritional yeast - whatever you'd like.
7. Add the veggies + cheese back to the hot skillet and toss with the cooked seitan. Remove from heat.
8. Add the filling to the rolls. Garnish with the fresh cilantro, tomato and green chilies. Pepper too. Serve hot!